Looking for a gorgeous, palate-pleasing side or starter to complete your Valentine's Day dinner? Well look no further! I've teamed up with my nutritionista sista, @honeyandvanilla to bring you the most decadent, velvety, tastebud tantalizing beet borscht bone broth soup that is sure to satisfy your appetite!
Love Soup Ingredients:
1/2 cup sweet potato
3 cups Beets (cubed)
1 cup Red cabbage (chopped)
1 stalk Celery (chopped)
1 Carrot (chopped)
1/2 Onion (chopped)
2 cloves garlic
7-8 cups High-Vibe Bone Broth- Any flavour will do here!
1 tablespoon coconut oil
1/4 cup fresh Dill (add at the end)
1-2 tablespoon Apple cider vinegar (add at the end)
*Optional- 1 tablespoon raw honey (add at then end)
Love Soup Directions:
Roughly chop the first 7 ingredients- be sure to leave the peel on everything (except onion & garlic), you are going to puree this soup at the end, and all that peel = more fibre love.
Heat your coconut oil and sauté your first seven veggies for about 3-4 minutes, until they become fragrant.
Add your High-Vibe bone broth and simmer the soup with the lid on for about 30 minutes.
Allow the soup to cool a bit then puree until smooth- the amazing Vitamix is best for a creamy, velvety texture, but a hand emersion blender also works wonderfully here.
Finally add your raw apple cider vinegar, optional honey (depending on how sweetly balanced you like your borscht), and fresh chopped dill.
Top your luscious love soup off with some local, organic sour cream and you are on your way to a healthier you!
Credit for this gorgeous recipe goes to our friend & Chef, Christina Acevedo at Honey & Vanilla!
For more nutritious, delicious, whole-food recipes, please visit her at www.honeyandvanilla.com